Reducing & reselling food waste : Case BarLaurea
Osazee, Odion (2019)
Osazee, Odion
2019
Kaikki oikeudet pidätetään
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-201903223649
https://urn.fi/URN:NBN:fi:amk-201903223649
Tiivistelmä
The concept of food waste and food loss refers to the food that is disposed of the supply chain to consumers table, food that was meant for human consumption. The loss may be intentional or unintentional but eventually leads to loss of food available for human consumption. Food that gets spoilt or spilled during the transportation process before it reaches its last retail stage is referred to as food loss. Food waste and food shortage are global issues and countless hospitality industries struggle to minimize the amount of food wasted. Food waste and loss occur in every stage of food production from harvesting, storage, packing and transporting to the retailers and eventually to individuals.
The main purpose of this research-based thesis was to figure out the possibilities and ways to reduce Laurea University of Applied Sciences student restaurant BarLaurea’s food waste by reselling the leftovers from the lunch buffet back to the students and staff. By reselling the leftovers, BarLaurea will not only be reducing its food waste but will also be gaining more capital financially. In order to successfully achieve the goal of this thesis, the author collected information from multiple sources, mainly from books and online sources.
The research methods used in this research-based thesis were both quantitative and qualitative. These methods were chosen in order to gain the necessary information required through interviews and surveys. The survey was conducted on Laurea University of Applied Sciences premises. Through the survey, it was possible to collect the necessary required information.
The outcome of this research-based thesis determines the possibilities of reselling BarLaurea's lunch buffet leftovers. The results determine that it's possible to resell the leftovers from BarLaurea. Students and staff of Laurea University of Applied Sciences Leppävaara are willing to buy and take home leftovers.
The suggestions given by the participants in the survey through questionnaires and interviews were also considered in the recommendations in order to ensure that the research takes into account the food waste and how to reduce it. The results of this research will also be useful to other hospitality management fields in questions related to food waste reduction.
The main purpose of this research-based thesis was to figure out the possibilities and ways to reduce Laurea University of Applied Sciences student restaurant BarLaurea’s food waste by reselling the leftovers from the lunch buffet back to the students and staff. By reselling the leftovers, BarLaurea will not only be reducing its food waste but will also be gaining more capital financially. In order to successfully achieve the goal of this thesis, the author collected information from multiple sources, mainly from books and online sources.
The research methods used in this research-based thesis were both quantitative and qualitative. These methods were chosen in order to gain the necessary information required through interviews and surveys. The survey was conducted on Laurea University of Applied Sciences premises. Through the survey, it was possible to collect the necessary required information.
The outcome of this research-based thesis determines the possibilities of reselling BarLaurea's lunch buffet leftovers. The results determine that it's possible to resell the leftovers from BarLaurea. Students and staff of Laurea University of Applied Sciences Leppävaara are willing to buy and take home leftovers.
The suggestions given by the participants in the survey through questionnaires and interviews were also considered in the recommendations in order to ensure that the research takes into account the food waste and how to reduce it. The results of this research will also be useful to other hospitality management fields in questions related to food waste reduction.